Wasabi Pea Chicken Food

WASABI-CRUSTED CHICKEN BREASTS

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.

WASABI PEA CHICKEN

Steps:

• Spread the chicken thighs open. Brush both sides of the chicken thighs with olive oil.
• Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. (Always taste them first for saltiness and spiciness; you may need more salt or wasabi powder if they're bland.).
• Dip one side of the chicken thighs into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken thigh. Set aside and continue with the remaining chicken thighs.
• In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium.
• Place the chicken thighs in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes. Turn and lightly brown the other side. Lift the edge of each piece carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the thighs and continue to cook until the chicken is medium rare, about 4 minutes.
• Remove to a paper towel-lined plate to drain briefly.
• Place chicken into a baking dish and bake on 375 degrees for 12 to 15 minutes.

WASABI CRUSTED CHICKEN

Steps:

• Combine panko, wasabi powder, salt, and pepper in large shallow dish.
• Place eggs in pie dish.
• Dip chicken, 1 breast at a time, in egg, then in panko mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

CHICKEN AND CELERY SALAD WITH WASABI-TAHINI DRESSING

Steps:

• In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
• While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
• Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
• Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
• Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.